Spent Grain Brownies - Cast Iron Skillet Baking
Spent Grain is the grain that is left over after brewing beer. In this recipe, you will want to dry out the grain so that is is not adding too much water to the batter. These brownies are made in a cast iron skillet, but could be made in any heavy pan. You do not need to pre-heat the pan.
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Chocolate Chip Blondies Recipe | Vanilla Brownie Recipe
Chocolate chip Blondies are one of my Kids Favourites. You may be familiar with brownies . These are brownies without any cocoa powder or melted chocolates in the batter. Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. Use dark brown sugar, if you have .Use warm melted butter.
The chocolate chip blondie recipe 1 teaspoon of baking powder but the original recipe doesn’t call for baking powder . so you may choose to skip baking powder.
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The original recipe does not call for baking soda or baking powder because these are intended to be dense, fudgy, and chewy. If you need a little more lift in your blondies, add 1/2 to 1 teaspoon of baking powder
The one thing to keep in mind when baking blondies or brownies is that they will continue cooking after being removed from the so make sure you allow them to cool completely in the baking pan before removing them and cutting them into squares. This cooling time helps the middle to set correctly.
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How do I bake cookies
Join cake artist, Robin Wolfgram, as she presents a three-part instructional video series showing how to bake and decorate delicious holiday cookies. This video series is part of the SCCLD’s Teen Cookie Baking Contest. For more information on the cookie baking contest, please visit:
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Vanilla Sugar Cookies
1 cup slightly softened unsalted butter (227 grams)
1 cup packed light brown sugar (200 grams)
1/2 cup granulated white sugar (100 grams)
2 large eggs (100 grams)
2 teaspoons vanilla (10 grams)
3/4 teaspoon salt (4 grams)
3 1/2 cups (or 4 cups) all-purpose flour (490-560 grams)
Preheat oven to 350°F.
Line baking sheets with silicone baking mats or parchment paper.
Cream the butter and both sugars together. If you have any brown sugar lumps, you should crush them up or pull them out. They make weird dents in your baked cookies.
Add the eggs, vanilla and salt and mix thoroughly.
Add only 3 1/2 cups to begin with. Then add additional flour 1/2 cup at a time until the dough is no longer sticky and pulls away from the side of the mixing bowl. That's when you should stop if you are going to chill the dough overnight. If you are going to roll it out right away, add another half of a cup of flour so it will be thick enough to move from the rolling out surface to your baking sheet.
Bake at 350F. If you roll to 1/4 thick, bake for about 7 minutes. If you roll to 3/8 thick, bake for about 10-12 minutes.
Chocolate Sugar Cookies
1 cup slightly softened unsalted butter (227 grams)
1/4 cup vegetable shortening (43 grams)
1 1/2 cups granulated sugar (300 grams)
2 large eggs (100 grams)
1 teaspoon vanilla (5 grams)
1 teaspoon salt (6 grams)
2/3 cup unsweetened cocoa powder (80 grams)
3 or 3 1/2 cups all-purpose flour (420 or 490 grams)
Preheat oven to 375° F.
Line baking sheets with silicone baking sheets or parchment paper.
Cream butter, shortening and sugar together.
Add eggs, vanilla and salt and mix well.
Stir in the cocoa until well blended.
Add flour and mix until the flour is completely incorporated, and the dough holds together in a ball. If you are going to make cookies right away, add 3 1/2 cups (490 grams) flour. If you are going to chill the dough overnight, STOP AT 3 cups (420 grams).
Bake at 375F. If you roll to 1/4 thick, bake for about 7 minutes. If you roll to 3/8 thick, bake for about 10-12 minutes.
How To Make Nestle Toll House Chocolate Chip Cookies From Scratch
If you’re looking to make some Nestle Toll House Chocolate Chip Cookies, then you can follow this How-To recipe video to learn how to make it yourself! All quick, easy, and at home!
This recipe is on our blog RIGHT NOW with the full recipe and ingredients, directions, and a printable version!
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
It's easier than you'd think to create the marbled effect on top of this cheesecake!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate-Butterscotch Swirl Cheesecake
Recipe courtesy of Food Network Kitchen
Total: 11 hr 45 min
Active: 35 min
Yield: 12 servings
Level: Easy
Ingredients
Crust:
2 cups chocolate wafer cookie crumbs (from about 40 whole cookies)
1 stick (8 tablespoons) unsalted butter, melted
2 tablespoons sugar
Pinch fine salt
Filling:
Three 11.5-ounce containers whipped cream cheese
1 1/4 cups sugar
One 16-ounce container sour cream, at room temperature
1 cup heavy cream
4 large eggs, at room temperature
4 ounces bittersweet chocolate chips
6 ounces butterscotch chips
1 teaspoon pure vanilla extract
Directions
Special equipment: a 10-inch springform pan and a wooden skewer
Position a rack in the middle of the oven and preheat to 325 degrees F.
For the crust: Toss together the cookie crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of the pan with a large piece of foil and put in a large roasting pan.
For the filling: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs by hand, 1 at time. Mix in the vanilla by hand until just combined. (Take care not to overmix, or the cheesecake will turn into a souffle!).
Put the chocolate and butterscotch chips in 2 separate small microwave-safe bowls. Microwave until melted, stirring every 30 seconds, about 1 minute 30 seconds.
Ladle 2 cups of cheesecake batter into a medium bowl and 2 cups into a second medium bowl. Fold the melted butterscotch into one of the bowls until completely combined. Fold the melted chocolate into the other bowl until completely combined. Leave the remaining batter white.
Use an ice cream scoop or large spoon and drop scoopfuls of the batter onto the crust, alternating between the different flavors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan to marble the colors for a tie-dye effect. Add enough hot water to the roasting pan to come about halfway up the side of the springform pan.
Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
Run a knife around the edge of the pan one more time, unmold the cheesecake and transfer to a serving plate or cake stand. Smooth the edges of the cake with a knife just before serving.
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Recipe of the Day: Chocolate-Butterscotch Swirl Cheesecake | Food Network
How To Make Brookies - Cookies Or Brownies?
Ever wanted a cookie inside of a brownie? Well introducing BROOKIES! So...is it a cookie or a brownie?
LOW CALORIE Chocolate Chip Bundt Cake -
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*Recipe By The BakerMama*